2tablespoonsThousand Island dressing(plus more for dipping)
Preheat a non-stick skillet over medium heat.
Meanwhile, assemble the quesadillas. On half of each tortilla, layer cheese, corned beef and sauerkraut. Drizzle with dressing. Top with remaining cheese and fold the other half of the tortilla to close.
Add a little butter to the skillet and place the quesadillas in the skillet. Cook for 3-5 minutes until golden brown. Flip and cook for another 3-5 minutes until golden brown.
Slice into wedges and serve with extra dressing for dipping.
Layer the cheese on the tortilla first. This keeps the cheese closest to the heat and will ensure gooey melted cheese.
Drain the sauerkraut well to prevent a soggy quesadilla. Alternatively, you can sauté the kraut to remove some of the moisture.
For larger batches, keep grilled quesadillas warm in a 200-degree oven while preparing the others. Place the quesadillas on a sheet pan fitted with a wire rack to keep them from turning soggy.